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Healthy Cookware and Bakeware

What You Need to Know about Teflon, Aluminum and More


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    I am a fan of stainless steel cookware and pan. Because they are durable than others. Although they are a bit pricey. Here is the post on how to choose the healthiest and safest cookware here:
  • This article is outdated now, so many new types of cookware not discussed.
    Thanks for sharing
  • Great information. Super article. Thanks
    Thanks for sharing
  • Lots of great information on cookware. I have not replaced most of my cookware in years and it still works great. I got all of mine in bits and pieces, some having a copper bottom and others with a teflon coating and still others that are anodized aluminum and plain stainless steel. The one thing that does get replaced have been my skillets. The teflon / non stick ones never seem to last very long before they are no longer really non-stick and after a while just seem to get scratches, even though we only use plastic / wooden utensils on them. I so wish that my mother had asked me if I wanted her cast iron skillets before she got rid of them.
  • I am still learning about cookware.
    How does one track cooking in a cast iron pan in the food tracker?
    What about ceramic pans? I recently bought some and love them. Are they safe?
    I use enamel coated iron cookware. Received first piece over 40 years ago (and I am still using it) and bought other pieces over the years as I could afford it. It is by far the best irrespective of your cooking surface. I have no children but expect to hand it down to the niece of a very good friend as this cookware will always be desirable because of its' method of cooking and deserves to become an heirloom.
  • As someone mentioned below, I'm a huge fan of stoneware for baking. Roasting vegetables, potatoes, sweet potatoes will never be the same!

    I also have to point out that the Teflon pan pictured in the article is actually anodized aluminum... I have that pan. (I hate it, but that's beside the point.)

    I'm a fan of stainless cookware, except for some very specific pieces (i.e., grill pan, griddle, stir fry pan).
    Great article, i've always believed in baking with parchment, but not all parchments are alike, i found genuine vegetable parchment by chef le bon they are the best
  • My paternal grandmother did the same thing re: having us put our name on things we wanted to inherit after she was gone. At the time, I didn't like to think of her someday beign gone, but it did make the dispersing of her estate much easier since everyone already knew who was getting what.
    I am a fan of cast iron, as well. Cast iron pans last forever, and it gives the food such a lovely crispyness. However, they are heavy for cooking! I have found that stone frying pans that is lighter and doesn't require oil for cooking. Try out Ozeri Stone Earth Pan or Swiss Diamond. There is another post on how to choose the healthiest and safest cookware at :
    Aluminum element has an effect to make us get a slower reaction and we should really not take in too much aluminum element. There is another post about how to choose the safest cookware at :

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